Pre heat the oven to 200°C/fan 180°C/gas mark 6 and lightly grease a (14x5 inch) rectangle spring form pan with coconut oil.
Put the ground pecans and almond flour into a large mixing bowl along with the ground and crystallised ginger. Stir in the coconut oil and maple syrup to form a crust – you may need to use your hands to bring the crust together, and depending on the brand of almond flour used, you may need an extra 1-2 tbsp of water if it's too dry
Using your fingers, press the crust into the tin, making sure the base and sides are even, and smooth.
Line the inside of the tart with baking paper, fill with baking beans (you can also use rice or dried beans) and bake for 20 minutes. Remove the baking beans and return the crust to the oven to bake for a further 5 minutes, or until golden brown.
Put all of the ingredients for the ganache into a blender and blend until smooth. Pour into the crust and then tap on the work surface to remove any air bubbles.
Put the tart in the fridge for 30-60 minutes to firm up.
Top with the crystallised ginger, chocolate shards and glitter and keep in the fridge until ready to serve.